Butter beans & red beans make a bold appearance in this flavorful salad as well as celebrating the flavors of spring with garden grown tomatoes.
My recent grocery visit invited me to try something new, beans… Lots of different kinds of them. I’m looking for many ways to get these little bits of added protein into my diet.
The runners up for today are these! On the left we have small red beans. They are not only high in protein but also packed with fiber & iron. Both of which I could always use. Those on the right are some of my favorites, butter beans. These guys are not as high in protein but are packed with flavor. They do harness a bit of the same levels of iron & fiber.
Let’s talk cheese…
Have you tried Queso Fresco? Oh my, we can’t seem to get enough of it lately! It’s an authentic fresh cheese made of pasteurized skim milk, rennet & sea salt. It’s extremely mild in flavor & crumbles easily. It is 80 calories per 1 oz. & adds an additional level of creaminess to this flavorful spring salad.
I very much love this time of year. It’s as this season’s flavors wake up from a long slumber & when combined just right, that first bite takes me on a ride to many happy places. There aren’t many ingredients involved to this as I was hoping to keep the integrity of each one as they speak differently.
Whats great about this combo is that it’s really versatile. It can be enjoyed by itself with a few corn tortilla chips or used as a side to a festive dish.
I basically came up with this recipe due to what I had on hand. I had a batch of vinaigrette put together as I generally do once weekly. I make a basic dressing of dijon, plain greek yogurt, red wine vinegar, olive oil, salt & pepper. I’ll add additional herbs & spices according to the dish I combine it with. For this Spring Two Bean Salad, I added oregano, cumin & garlic powder.
That’s it! Just two beans, ripe tomato, queso fresco, red onion & fresh parsley with a simple vinaigrette. Uber tasty… A great idea to prep a large batch & to have on hand for a few meals. It’s very portable & great for parties!
- 1 can of small red beans, rinsed
- 1 can butter beans, rinsed
- 1 large ripe tomato, diced
- 1/4 red onion, small dice
- 1/4 wheel of queso fresco, about a 1/2 cup crumbled
- 1/2 cup fresh parsley, minced
- 1 teaspoon dijon
- 1 teaspoon plain greek yogurt
- 1/8 cup red wine vinegar
- large pinch of sea salt
- 1/2 teaspoon fresh grated black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 cup extra virgin olive oil
- Combine all ingredients in a large bowl
- In a small bowl, combine all ingredients except oil.
- Whisk well & slowly add the oil so everything emulsifies well.
- Add the dressing to the salad & combine.